I imagine I wrote this up over a year ago when I discovered the recipe, but when I went searching for it yesterday, I couldn’t find it. I guess I never took a picture of this yummy soup. So, I’ve rectified that, and even though it isn’t autumn, I’m posting this today anyway. Enjoy!

Curried Pumpkin Soup

1 cup chopped onions
4 cloves garlic, minced
1-2 teaspoons curry powder
2 tablespoons butter
1 cup pumpkin puree
2 cups vegetable or chicken broth
dash nutmeg
1 bay leaf
salt and pepper to taste
1 1/2 cups milk or cream (or evaporated milk)
cornstarch, optional

Saute onion, garlic and curry powder in the butter until soft.  Stir in pumpkin, broth and spices and cook for 10 minutes.  Add milk and heat through.  If too thin, thicken with cornstarch.

Here’s another version (from The Salty Marshmallow) that uses pumpkin pie spices instead of curry. Which flavor do you prefer? Note that I scaled the recipe to use just 1 cup of puree that I had in the fridge. You can make as big a batch as you desire.

Fall Pumpkin Soup

1 tablespoon butter
1/2 cup chopped onions
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup pumpkin puree
1 cup chicken broth
1/8 cup heavy cream

Cook onions in butter until caramelized, about 15 minutes. Stir in everything else except the cream and simmer for 20-30 minutes. Blend if desired, then stir in cream and serve.